Fall is upon us and I am feeling the flavors! Driving home from work this evening I had a craving for sweet potatoes. I haven’t posted ANY recipes using this vegetable and I think it’s time for that to change. [Sidenote: I have posted 113 recipes in my almost 2 years of the blog and that has included butternut squash mac and cheese as well as a barley and butternut squash pilaf. I realize that this is a completely different vegetable but I feel the need to prove momentarily that I have not completely overlooked this general category of food.]
Anyways, as I walked to my corner market this evening to grab a few tubers I was running through some options for this inaugural sweet potato post. I could make a warm soup with coconut milk, a pasta with cream sauce, thick sweet potato fries, or I could mash them with a bit of maple syrup. But, I wanted this creation to serve my full meal and so I chose to do a baked stuffed potato topped with a garlic curry aioli.
Have I mentioned before how much I love a good baked potato? So much so that we had a make your own baked potato bar at our wedding. (Not a joke). Tonight I found some fresh kale at the market and we had a handful of mushrooms in the fridge that I wanted to use before the week was over. I was going back and forth between quinoa and lentils, but the lentils added a hearty protein to the final meal.
Turned out better than I had expected and I would indeed make a variation of this again in the future. What are your favorite sweet potato recipes? I’m hooked!
- 2 sweet potatoes
- 1/3 cup dry french lentils
- 1/2 onion – minced
- 2 garlic cloves – minced
- 4 kale leaves
- 1 small handful of mushrooms – diced
- 1 – 2 Tablespoons of Fresh lemon juice
- 1/2 cup plain greek yogurt
- Salt and pepper to taste
- 1 carton of chicken stock
- 1 Teaspoon of Curry powder
- A pinch of cayenne pepper
Steps and Notes:
- Preheat the oven to 375 degrees.
- Wash the potatoes, pierce them with a fork, spray with oil, then bake for 45 -55 minutes until potatoes are tender
- Boil the lentils in stock for 30 minutes (again, taste to be sure they are done)
- Create the aioli by combining the greek yogurt, lemon juice, 1 clove of minced garlic, salt, and pepper. Then, add the curry powder and cayenne. Adjust as desired, then place in the fridge until mealtime.
- Rip the stem off of the kale leaves and then dice into small ribbons
- Saute the onions and garlic in a pan. Then, add some stock, the kale, and the mushrooms. Stir so that the kale is fully coated then cover and turn the burner to low. Cook for about 10 minutes.
- Note: I prefer the veggies to have a bit of a crunchy element – but cook to your desired bite
- Add a light sprinkle of curry to the veggies and cook for an extra minute.
- Remove the sweet potato from the skin and place into a small mixing bowl with a splash of chicken stock. Mash well.
- Then, add a few spoonfuls of lentils as well as a few spoonfuls of the veggie mixture.
- Spoon the mixture into the sweet potato skin and enjoy!
Thoughts for Next Time:
- Create a ‘twice baked’ stuffed potato – perhaps taco flavored
- Use quinoa as the grain
- One of the amazing variations found on this list